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An accidental blog

I just re-blogged this recipe.  I didn’t intend to, but neither did I intend not to.. It just happened.  It looks like a perfectly good recipe, so I shall leave it here, but I thought some of you might be a bit bemused by it as it is not the sort of thing I normally write  about, or re-blog.

It was an accident.  I was scrolling through the blog Reader list, and, as I was using my iPad, I was touching the screen.  Well, that can get you into a whole heap of trouble, taking you to places you never wanted to see.  In this case it was just fine, but that hasn’t always been the case.  Where I get into trouble is in the online auctions.  Oh my.  I have been known to bid on items I wasn’t intending to buy, and that can trip you up if you accidentally bid, and it’s the winning bid!   Been there, done that, as they used to say. (Don’t you just love seeing old cliches revived?)

Anyway, that’s all I wanted to say.  I like to think of my little re-blogged recipe as a sort of cautionary tale.  It has many, many applications:  Be careful what you touch.

MM

Angies Grapevine

frittata

Roasted potato frittata with onions and peppers

1 large russet potato
Olive oil to coat
Sprinkle of salt, pepper and cayenne pepper
1 tbsp butter
1 onion, diced
1/4 green pepper diced
2 mushrooms, diced
4 eggs
1/2 cup aged cheddar

1. Cut potato into thick slices and coat with a bit of olive oil and sprinkle with salt, pepper and cayenne pepper. Roast in a 450F oven until cooked through, about 15 minutes. Set aside.

2. In a small oven proof skillet heat the butter. Add the onion and green pepper and cook until they begin to soften, about 5 minutes. Add mushrooms and cook until the mushrooms are golden, about 10 minutes.

3. Place eggs in a small bowl and whisk. Add cheese and pour egg and cheese mixture over the vegetables in the skillet. Pull the eggs mixture away from the side of the skillet allowing the…

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